INgredIeNts:
2 tbsp butter
1 onion, finely chopped
2 celery ribs, finely chopped
1 garlic clove, crushed
1lb (450g) mixed mushrooms,
cleaned and coarsely chopped
1 quart vegetable or chicken stock
7oz (200g) baking potatoes, peeled and cubed
2 tbsp finely chopped parsley
salt and freshly ground black pepper

Method
1 Melt the butter in a large saucepan over medium heat. Add the onion, celery, and garlic and cook for about 3–4 minutes, or until softened.

2 Stir in the mushrooms and cook for 5–6 minutes more. Add the stock and potatoes and bring to a boil. Reduce the heat and simmer gently for 30 minutes.

3 In batches, process in a blender or food processor with the lid ajar until coarsely puréed.

4 Sprinkle in the parsley and season with salt and pepper. Serve hot. good wIth Warm crusty rolls and a little horseradish cream in each bowl for added flavor and spice.

5 PrePare ahead The soup can be cooled, covered, and refrigerated for up to 2 days. Reheat before serving.

Mushroom soup recipe